You need to make the mix up well ahead of time; if possible, the night before, but at least an hour before it goes in the oven so the flavours mix up a bit. Remember, it takes an hour in the oven, so prepare in advance!

Place the cream cheese, sour cream, grated cheese and powdered soup mix in a bowl and mix with a large spoon until alll ingredients are mixed in.

Cover bowl with cling film/lid and place in fridge for at least an hour.

An hour before you want to serve the dip, cut a “lid” off the bread (like a halloween pumpkin), and dig out the bread, leaving roughly a 1cm thick bread crust inside.

Break up the bread into bite-sized pieces and place on a baking tray. Put to the side.

Scoop the cheese mix into the hollowed-out bread, then place the lid back on the bread.

Cook in a moderate oven (180 degrees) for 1 hour.

Five minutes before the dip is ready, place the tray of bite-sized bread pieces in the oven to crisp them up.

Once cooked, place cheesy loaf in large tea-towel-covered basket, and add bite-sized bread pieces around the loaf.